Redfish Courtbouillon


1 (6 lb.) redfish
1 lg. onion, diced
½ cup diced celery
½ cup diced green pepper
1 minced clove garlic
3 tbsp. bacon drippings
3 cups fish stock
3 tbsp. flour
1 can tomato paste
1 can whole tomatoes
Salt and pepper to taste

Grease baking dish with some of the bacon fat. Rub redfish that has been scaled, cleaned with head removed with salt and pepper. Put in pan. Put aside. Brown flour in bacon grease, until real dark. Add onion, celery, pepper, and garlic. Cook until clear. Add tomato paste; cook about 10 minutes and then add tomatoes. When thickened, add fish stock and seasonings. Simmer for about an hour, then pour over redfish. Bake, covered, in a 350 degree oven until fish is done, about 45 minutes. Watch gravy that it does not cook out, always keep some extra gravy or fish stock to keep the gravy moist. Serve garnished with lemon wedges with parsley on top.